The correct angle will make a better final product. If the wand sits dead center, the milk will look more like a jacuzzi when steaming - bubbling up and splashing everywhere. More often than not, baristas either have it too far to the side, making a milk whirlpool that can quickly get out of control. The wand should be halfway between the center and wall of the pitcher to encourage a vortex that incorporates foam as you create it. Play around with your cup and pitcher size and how high to fill the pitcher with milk. When you pour, you should be left with only a thin layer of milk at the bottom of the pitcher. The goal is to have enough room to expand the total volume of milk by about ⅓ and be left with enough room to swirl the pitcher around to prep your milk before pouring a latte. Use a pitcher that’s a few ounces larger than the drink you’re making and fill it just below spout or about 3-4 fingers length from the bottom. If you don’t use enough milk for your pitcher size, you won’t leave room for the steam wand to submerge underneath the milk's surface, which could create too much foam or blow out the milk, especially if you have a powerful steam wand. If you use too much milk for your pitcher size, you won’t have enough room to properly stretch the milk without the risk of overflowing your pitcher. The goal is to expand the milk’s volume by about ⅓. To create foam for a latte, you must push air into the milk with the steam wand - this is called aeration or stretching the milk. So, we decided to compile some tips and advice to unpack the top mistakes baristas make when it comes to steaming milk that’s latte art ready. We’ve seen thousands of students online and in our classroom in Portland experience immediate success and improvement in their foam quality, after taking our milk steaming class. Without an instructor guiding you, it can be hard to know what’s going wrong, especially when all the advice on the internet tells you what you should be doing, and if it were really that easy, we wouldn’t have felt the need to create this blog. One of the trickiest things to learn without hands-on training is milk steaming and latte art.
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